Empire Christmas pudding is a traditional British steamed dessert, dense with dried fruits, suet, and warm spices, often soaked in brandy or stout. This version balances the rich, dark sweetness with citrus zest and a touch of treacle, producing a moist, deeply flavorful pudding that steams beautifully and holds its shape when unmolded. It’s a make-ahead centerpiece that fills the house with holiday aroma and pairs perfectly with custard or brandy butter.
Ingredients
- 1 cup (150 g) raisins
- 1 cup (150 g) currants
- 1 cup (150 g) sultanas (golden raisins)
- 1/2 cup (75 g) candied mixed peel, chopped
- 1/2 cup (60 g) blanched almonds, roughly chopped
- 1 large apple, peeled, cored, and grated (about 1 cup / 120 g)
- 1/2 cup (120 ml) brandy or dark rum (or orange juice for a non-alcoholic version)
- 1 cup (120 g) all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup (200 g) dark brown sugar, packed
- 1 cup (120 g) fresh white breadcrumbs
- 1 cup (120 g) beef suet, shredded (or vegetable suet for a vegetarian version)
- 1/4 cup (60 ml) black treacle or molasses
- 2 large eggs, lightly beaten
- 1 tbsp finely grated lemon zest
- 1 tbsp finely grated orange zest
- 1/2 cup (120 ml) stout or dark ale (optional, for extra depth)
Instructions
- In a large bowl, combine the raisins, currants, sultanas, mixed peel, almonds, and grated apple. Pour the brandy (or orange juice) over the fruit, stir well, cover, and let soak for at least 2 hours or overnight. This softens the fruit and infuses flavor.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, and salt.
- Add the brown sugar, breadcrumbs, suet, treacle, beaten eggs, lemon zest, orange zest, and stout (if using) to the soaked fruit mixture. Stir thoroughly until everything is well combined.
- Gradually fold in the flour mixture until no dry streaks remain. The mixture should be fairly stiff; if it seems too dry, add a splash more stout or brandy.
- Butter a 2-quart (1.9 L) pudding basin or heatproof bowl. Spoon the mixture into the basin, pressing down gently to eliminate air pockets. Leave about 1 inch (2.5 cm) of headroom for expansion.
- Cover the basin with a double layer of parchment paper and a layer of aluminum foil, pleating them to allow for steam. Secure tightly with kitchen twine or a rubber band.
- Place a trivet or an inverted heatproof plate in the bottom of a large pot. Set the pudding basin on top. Add boiling water to reach halfway up the sides of the basin. Cover the pot with a lid and bring to a gentle boil.
- Steam the pudding for 6 hours, checking the water level every 30–45 minutes and topping up with more boiling water as needed. The pudding is done when a skewer inserted into the center comes out clean.
- Carefully remove the basin from the pot and let it cool completely. If serving immediately, let it rest for 10 minutes before unmolding. For a matured flavor, store the cooled pudding in a cool, dark place for up to 2 months, or refrigerate for up to 3 months.
- To serve, re-steam the pudding for 2 hours (if stored) or 30 minutes if freshly made and still warm. Unmold onto a serving plate and, if desired, flame with warm brandy just before bringing to the table.
Tips
- Soaking the fruit: Don’t skip the soaking step—it ensures the fruit is plump and the pudding moist. If you’re short on time, soak in warm liquid for 1 hour instead of 2, but the texture will be slightly less rich.
- Suet substitute: If you can’t find suet, use cold grated butter or a plant-based shortening. This will change the texture slightly (less tender), but still works well.
- Steaming water: Always use boiling water to top up the pot. Adding cold water will drop the temperature and extend cooking time.
- Common mistake: Overfilling the basin can cause the pudding to overflow during steaming. Leave headroom, and ensure the foil/parchment cover is pleated to allow expansion.
Serving Suggestions
Serve warm with traditional accompaniments like brandy butter, custard, or crème anglaise. For a festive touch, pour a little warm brandy over the pudding and ignite carefully at the table. A dollop of whipped cream or a scoop of vanilla ice cream also balances the richness.
Variations
- Non-alcoholic: Replace brandy and stout with orange juice and a splash of strong tea. The pudding will still be flavorful but lighter.
- Vegetarian: Use vegetable suet instead of beef suet. This makes the pudding suitable for vegetarians.
- Gluten-free: Substitute the all-purpose flour with a gluten-free blend and use gluten-free breadcrumbs. The texture will be slightly more crumbly, so add an extra egg to help bind.
- Chocolate twist: Add 1/2 cup (85 g) dark chocolate chips to the mixture for a modern take.
Storage and Reheating
Once cooked and completely cooled, the pudding can be stored in its basin, wrapped tightly in plastic wrap and foil, in a cool, dark place for up to 2 months, or refrigerated for up to 3 months. To reheat, steam for 2 hours until piping hot throughout. If you prefer, you can microwave individual slices on high for 30–60 seconds, but steaming yields the best texture. Leftover pudding keeps for 3–4 days in the refrigerator if kept covered.
Frequently Asked Questions
Can I make this pudding ahead of time? Yes, this pudding actually improves with age. Make it at least 2 weeks in advance, and store it in a cool, dark place. The flavors meld and deepen over time.
Do I have to use suet? No, you can substitute with cold grated butter or a plant-based alternative. The texture will be slightly different, but it will still be delicious.
How do I know when the pudding is done? Insert a skewer into the center; it should come out clean. Also, the pudding should be firm to the touch and have pulled away slightly from the sides of the basin.
Can I steam this in a slow cooker? Absolutely. Place the covered basin in the slow cooker, add boiling water halfway up the sides, and cook on low for 6–8 hours. Check the water level occasionally.
Why did my pudding turn out dry? This usually happens if the steaming water ran low or the basin wasn’t sealed well. Always keep the water level topped up and ensure a tight seal.
Can I freeze the pudding? Yes, wrap the cooled pudding tightly in plastic wrap and foil, then freeze for up to 6 months. Thaw in the refrigerator overnight before reheating.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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